Homemade pumpkin spice creamer that’s actually healthy and made with real pumpkin and no refined sugar. So good, made with homemade pumpkin pie spice, and much healthier than the powder! You don’t have to wonder when pumpkin creamer comes out on the shelves, you can enjoy this all year long!
And I LOVE a good pumpkin spice latte from my local Starbucks coffee shop…
But paying full price is a little out of the daily budget.
The next best thing is a hot cup of home brewed coffee with pumpkin spice creamer.
I COULD buy a container of Coffee-Mate Natural Bliss Pumpkin Spice Flavored Creamer… which I did for research… but being the frugal foodie that I am, I wanted to come up with my own pumpkin creamer that tasted just as good, if not better!
Why make homemade pumpkin spice creamer?
When I was just starting this real food adventure, I wrote an article on why we quit coffee creamer. While researching healthier foods, I was shocked to find seriously unhealthy ingredients in something as innocent as coffee creamer.
There are new brands of flavored coffee creamer on the market now touting “natural flavors,” but my stance hasn’t changed.
The US Food & Drug Administration’s labeling requirements to use the phrase “natural flavors” is still very broad. Honestly, my internal red flags go up when I buy any Pumpkin Creamer that has neither pumpkin nor spice listed as ingredients.
Besides natural flavors, there are other ingredients you should be leery of too in your coffee creamer. Specifically, hydrogenated oils and high fructose corn syrup.
Hydrogenated oils are known as trans fat. For a while now the FDA has known trans fat is not healthy for the human body. It wasn’t until 2015 when they also decided that partially hydrogenated oils are no longer generally recognized as safe either.
Despite these rulings, there are loopholes that allow hydrogenated oils to be in your food, including your coffee creamer.
High fructose corn syrup is created in a factory using a 7-step process to convert corn into a sweetener. In the conversion process, strains of bacteria known to cause anthrax and food poisoning are added to the starch. In addition to this, pesticides are also used.
The end result is a 90% concentration of fructose. (To give you an idea of just how sweet this is, honey is roughly 37% fructose.)
You may find a coffee creamer that doesn’t contain either of these on the ingredient list, but it probably contains one of these:
- Corn syrup
- Artificial flavor (which could be anything)
- Artificial color (again, which could be anything)
AND STILL, if your coffee creamer does truly have natural ingredients, I’m guessing it cost an arm and a leg.
Friends, there is a better option.
After I weaned myself off coffee creamer and Splenda, I learned to enjoy coffee with just almond milk and no sweetener. However, it didn’t take overnight to get to this point. Baby steps are OK!
I still like my coffee with almond milk, but every now and then I get a craving for a fancy flavored coffee.
In the winter, I like to make vanilla bean coffee creamer. In the fall, though, my body craves everything pumpkin. (Note my favorite pumpkin foods above!)
How to Make Homemade Pumpkin Spice Creamer
- Use REAL pumpkin. You can follow this recipe for real pumpkin puree (with instructions on how to freeze extras). Or you can buy pure pumpkin in a can. Both work for this recipe.
- Use REAL spices! You need the warm spices found in pumpkin pie spice blend. I HIGHLY recommend making your own spice blend. You most likely have all the ingredients, like cinnamon and nutmeg, and it will save you some money.
- Use REAL maple syrup. I didn’t want to use sugar because my family has made great strides in quitting sugar. Maple syrup and pumpkin go together REALLY well.
- Use whole milk and cream. This is the key to making it taste just like the cream you buy at the store. (Note: I did not say skim milk, or half-and-half, or 2% milk, or using all cream, or anything else.)
The end result? Pumpkin Spice Creamer that tastes just like the kind you buy at the store!
Can you substitute with those? Of course! Substituting with what you have is one of the foundations I teach in my course Grocery Budget Bootcamp. But be warned that it won’t be exactly like the store-bought kind.
When I say this homemade pumpkin spice creamer is just like store-bought, it is! And you don’t have to worry about when pumpkin spice creamer comes out on the store shelves. You can make this all year long.
- Combine all ingredients in a small saucepan.
- Bring to a boil over medium heat or high heat and immediately remove from the heat, whisk often with a flat whisk as it cools to prevent scalding of the milk and burning of the sugars.
- Add to your coffee as desired.
- Store in the refrigerator for up to 5 days.